Just did Dentist Again...

[liralen]

And my bite feels... changed. Not bad, yet, not worse or better or... anything. Just rather decisively different. We'll see, long-term, how it is. At least until after the novocaine wears off. I'm still mildly dizzy from the work and the pain killers, so am easily depressed.

But this weekend, I discovered that I have a few warning signs going with depression stuff, so I did some stuff, deliberately, to try and forestall it. The three of us went swimming and it was a wild success with Jet. That was cool. I made individual Beef Wellingtons on Saturday and they came out really well. Yay!

Comments

Re: Beeves Wellington

[liralen.livejournal.com]

Oooo! How did you do them?

I made the duxelles, bought pate, and bought puff pastry. I actually made the duxelles and seared the tenderloins early in the afternoon, let them chill for a few hours. Then I assembled everything while the oven was heating up, and baked them.

The bottom crust was still a bit soggier than I wanted, but the top was flaky, crisp and melt in the mouth. The duxelles and pate melted together into creamy wonderfulness on a fork tender, perfectly medium rare tenderloin. So it worked out really well. Not perfect, but really yummy. I think that if I'd actually let the tenderloins rest in the fridge on a paper towel and chilled the finished packets before baking them, they might have turned out a bit better. I don't know, though.

Re: Beeves Wellington

[kathrynt.livejournal.com]

We made potted mushrooms (sauteed mushrooms, leeks, and shallots in butter), seared tenderloins, then topped each tenderloin with a generous amount of the mushroom mixture and just draped a circle of puff pastry over each one. No bottom crust to get soggy. Then we just baked until done -- very tender, perfectly on the rare side of medium rare, which is how I like 'em.

Re: Beeves Wellington

[liralen.livejournal.com]

Ooo! Ooo! Ooo!

That sounds wonderful! Yeah... duxelles, the way I was taught, is just shallots and mushrooms sauteed in butter, then doused with cream and reduced to a paste. So it's very close!

I think we would have liked it your way better, without the pate. I just had always been caught by the written description of a Beef Wellington, and had to try it traditionally, first.